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Eggplant and Roasted Carmen Pepper Sauce

Roasting veggies is a great way to make homemade sauce. This recipe is delicious and easy to make. You can serve with crackers or as a sauce over your favorite pasta. Enjoy!
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 8


  • 2 Small Eggplants
  • 8 Carmen peppers
  • 1 Clove Garlic
  • 1 Tbs Olive oil
  • To taste Salt & pepper
  • 1 Tbs Balsamic vinegar
  • 1/8 Tsp Hot pepper flakes


  • Gather your ingredients together.
  • Set your oven to a high broil.
  • Place the peppers and eggplants on a baking sheet and drizzle with oil.
  • Put the pan about 6 inches from the broiler and watch carefully, turning as the skin starts to blacken.
  • Depending on your oven it will take about 8-15 minutes on each side, the eggplant will take longer.
  • Once the peppers are roasted remove and put into a sealed container and let steam for 20 minutes, leaving the eggplant to cook.
  • The eggplants are cooked when you can easily pierce with a fork, about 15 minutes depending on your oven.
  • Remove the skin, stems and seeds from the peppers and set aside.
  • Remove the eggplants from the oven and when cool enough to handle, cut in half and remove the center and set aside.
  • Put the peppers and eggplant into a food processor or blender.
  • Add the remaining ingredients and puree making a smooth paste.
  • Enjoy!